1 Cup Rice, uncooked
1 Tablespoon Tomato Bouillon (about 2 cubes)
1-1/2 teaspoons Chili Powder
2 Cups Boiling Water
2 15-oz. Refried Beans
1 Cup Salsa
Hot Sauce to taste
2 8-oz. Cream Cheese, softened
1/2 Cup Sour Cream
1/4 Cup finely minced Onion
1/4 teaspoon Garlic Powder
2 Cups grated Cheddar Cheese, divided
Chopped Lettuce, Tomatoes, sliced Black Olives, Avocado, etc., for topping
Preheat oven to 350*. In a medium bowl, combine the Rice, Tomato Bouillon, and Chili Powder. Pour in Boiling Water, stirring well to dissolve the Bouillon. Transfer to a 9x13 pan, cover tightly with foil, and bake at 350* for 30 minutes.
While the Rice is baking, mix together the Refried Beans, Salsa, and Hot Sauce; set aside. In another bowl mix together Cream Cheese, Sour Cream, Onion, and Garlic Powder.
When the Rice is done, layer it with the Refried Bean mixture, 1 Cup Cheddar Cheese, the Cream Cheese mixture, and the remaining 1 Cup Cheddar Cheese. At this point you can refrigerate for serving later or continue on: Bake at 350* for 15-20 minutes, or until hot through. Top with Lettuce, Tomatoes, Black Olives, and Avocados. Serve with Tortilla Chips. Serves 8-10 as a Main Dish.
"Yet I will rejoice in the Lord,
I will joy in the God of my salvation.
The Lord God is my strength,
and He will make my feet like hinds' feet,
and He will make me walk upon mine high places."
Habakkuk 3:18 & 19
I like to make this for our Communion Weekend. I never know if the children will be having friends over or not, and if they do whether they'll be hungry or not. This keeps well in the fridge and if only a few people want something to eat, individual portions can be heated in the microwave. It's nice, too, because it doesn't need silverware--just eat it with the chips. Whatever is left after the weekend is over usually gets sent in school lunches for a nice change. The Rice, Beans, and Cheese form a complete protein but if you wanted to, you could also add 1/2-pound browned Ground Beef (seasoned with Taco Seasoning) between the Refried Bean and Cream Cheese layers.
Adapted from Serving One Another, page 342